Combine the parsley, basil, mint, capers, vinegar and oil in a small bowl.

Step 2

Spray a large frying pan with olive oil spray to grease. Heat over medium-high heat. Season both sides of the veal with salt and pepper. Cook veal in 2 batches for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 3

Add the beans, tomato and garlic to the pan and cook, stirring, for 2 minutes or until the beans are heated through. Stir in half the parsley mixture.

Step 4

Divide the bean mixture among serving dishes. Top with the veal. Top with remaining parsley mixture to serve.

How to store fresh basil: Store any leftover basil so you can make pesto another night. Wrap the basil in paper towel and store in a sealed plastic bag or airtight container in the fridge for up to three days.

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